Making the Egg, Tomato & Feta Breakfast Pita is surprisingly simple and quick. Follow these easy instructions to create a breakfast that’s both satisfying and bursting with flavor.

Step 1: Prepare the Tomatoes and Onions (If Using)

• Begin by dicing your tomatoes into small, bite-sized pieces. If using cherry tomatoes, you can halve or quarter them.
• If you are using onion and garlic, finely dice the onion and mince the garlic. Smaller pieces will cook quickly and blend seamlessly into the tomato mixture.

Step 2: Sauté the Aromatics (Optional)

• Heat a tablespoon of olive oil in a non-stick skillet over medium heat.
• If using onion, add the diced onion to the skillet and sauté for 2-3 minutes until softened and translucent.
• Add the minced garlic (if using) to the skillet and sauté for another minute until fragrant, being careful not to burn it.

Step 3: Cook the Tomatoes

• Add the diced tomatoes to the skillet with the sautéed onions and garlic (or directly into the skillet if you skipped the aromatics).
• Season the tomatoes with a pinch of salt, black pepper, and red pepper flakes (if using).
• Cook the tomatoes over medium heat for about 5-7 minutes, stirring occasionally. You want the tomatoes to soften slightly and release their juices, creating a light sauce. Don’t overcook them to mush; they should still retain some texture.

Step 4: Create Wells for the Eggs

• Once the tomatoes have softened slightly and released some juice, use a spoon to create two wells (or more, depending on how many pitas you are making and the size of your skillet) in the tomato mixture. These wells will hold the eggs.

Step 5: Crack in the Eggs

• Carefully crack an egg into each well you’ve created in the tomato mixture. Try to keep the yolks intact.
• Season the eggs with a pinch of salt and pepper.

Step 6: Cook the Eggs to Your Liking

• Reduce the heat to low, cover the skillet, and let the eggs cook for about 5-8 minutes, or until the whites are set and the yolks are cooked to your desired level of doneness. For runny yolks, cook for less time; for firmer yolks, cook longer. Keep an eye on them to prevent overcooking.

Step 7: Crumble the Feta and Add Herbs

• While the eggs are cooking, crumble the feta cheese.
• Once the eggs are cooked to your liking, remove the skillet from the heat.
• Sprinkle the crumbled feta cheese generously over the tomato and egg mixture.
• Garnish with fresh herbs like oregano, basil, or parsley. If using, sprinkle them over the feta and eggs.

Step 8: Warm the Pita Bread

• While the eggs are cooking, warm the pita bread. You can do this in a toaster, a dry skillet over medium heat for a minute or two per side, or in the oven for a few minutes wrapped in foil. Warming the pita makes it soft and pliable, perfect for filling.

Step 9: Assemble Your Breakfast Pitas

• Carefully scoop the egg, tomato, and feta mixture into the warmed pita bread. You can either stuff the mixture inside the pita pocket or lay it on top of a halved pita.
• Serve immediately and enjoy your delicious Egg, Tomato & Feta Breakfast Pita!